Ibali elaliziwa ngokusetyenziswa kwesilonda lixhomekeke kwiRoma yaseMandulo, sele sele isetyuliwe kwaye isetyenziselwa ukutya. Kwaye ngeli xesha kwiItali izithethe kunye nenkcubeko yokulungiselela amafutha sele agcinwe. Le mveliso ya sasazwa kakhulu phakathi kwethu, amaSlav. Kithi, i-bacon ngumkhiqizo wokutya wesintu kunye nokuxabisekileyo. Kudliwa okuluhlaza, okuthosiweyo, abilisiwe, ukutshaya , utywe. Siza kukuhambisa ezimbini zokupheka kwi-pickling lerd in brine.
Yimnandi kangakanani ukucoca ibhakoni kwi-brine?
Izithako:
- amanqatha - 0.5 kg;
- ityuwa - 6 tbsp. iipuni;
- Imbewu yedill - 1 ithispoon;
- i-laurel - 6 ii-pcs.;
- igalikhi - amazinyo amahlanu;
- ipepper ecocekileyo - iiperesi ezi-5;
- pepper - 10 iiperesi;
- amanzi - 1 litre.
Ukulungiselela
Emva kokuthenga amafutha atsha kakhulu, ukuba isalula, kufuneka ifakwe efrijini ngosuku okanye ezimbini, okanye ezine. Ngendlela, ukuba uthenge ngaphezulu kunoko ngoku uyayidinga, uhlambe kwaye uthinte. Akuyi kuba yinto eyoyikisayo, ukuba ngaba i-defrosts kwiqondo lokushisa lokushisa phambi kwetyuwa, ayiyi kuba yimbi. Ngoko, amanqatha alungele ukucoca, kufuneka ahlambuluke, kunye neqebunga elitshiweyo kwinqanaba eliphezulu. Hlola ulusu, akufanele libe nekhanda, ukuba awuzange wenze oko xa uthengi. Ngoku amanqatha kufuneka atyunwe, alungele ukutyelela kwi-brine kunye nokucoca. Abathandi begalikhi banokuyinquma kunye ne-bacon lerd, ngoko i-garlic yeglicic iya kukhanya ukuze ibe khona kwimveliso yokugqibela. Kwisipuphu uthele amanzi, uthele ityuwa, iziqholo uze ubilise, makushiye emibini imizuzu. Ngalesi sikhathi, nqabisa igarlic, ufefe ngetyuwa kwaye utyumle, xa ucima umlilo udibanise umxube wegilisi epanini. Ngoku kufuneka i-brine ivunyelwe ukupholisa kwindawo yokushisa. Emva koko wabeka isantya apho kwaye ufake phantsi koxinzelelo. Kwaye emva kweentsuku ezintathu okanye ezine, thatha uphinde umise amanqatha. Ungayigcina kwifriji okanye efrijini, kodwa mhlawumbi kungekho esikhwameni, kodwa kwiphepha lesikhumba okanye i-aluminium yokutya. Le yona mafutha ahle kakhulu kwi-brine ebandayo.
Salo kwi-brine elishisayo-iresiphi elula kakhulu
Izithako:
- amanqatha - 0.5 kg;
- ityuwa - 6 tbsp. iipuni;
- i-laurel - 4 ii-pcs.;
- igalikhi - amazinyo ayisithupha;
- ipepper ecocekileyo - ii-peas 6;
- pepper - iiperesi ezi-7;
- ikhonksi e-anyanisi ;
- beet - 50 g;
- amanzi - 1 litre.
Ukulungiselela
Geza uhlambulule amanqatha kunye nesikhumba, siya kuphinda ukuba ukuba amanqatha ashushu (ingulube yahlaselwa namhlanje okanye izolo), kufuneka igcinwe ubuncinane iintsuku ezimbini kwiqrijini. I-anyanisi inokuthi uhlale uyifumana kwiimarike kumahhala, kodwa nangona uqokelele kwaye ukhuselekile ekhaya xa ulungiselela ezinye izitya, kufuneka uhlanjwe ngamanzi abandayo kunye nangaphezulu. Salo usike imivalo ukuze kube lula ukuba uyinqumle ngaphambi kokuba usebenze kwaye ubeke ngokukhawuleza kwi-jar for pickling. Kwakhona, abathandi begalikhi bangaluma amanqatha abo phambi kokucoca. Emva koko uthele amanzi epanini, uthele ityuwa uze ubeke kwisitofu. Ngendlela, ekukhethweni kwepen, kuza nokuqonda ukuba i-onion husks iyayipenda, ngoko kungcono ukuba ungayisebenzisi umbala omhlophe ogqwebileyo - kuthatha ixesha elide kakhulu ukuhlambalaza. Xa amanzi apheka, faka khona iimboyi ze-anyanisi kunye
Le ndlela elamnandi kakhulu yerhafu ye-salting kwi-brine, ezama ukuba awuyi kubuzwa ukuba ungayilungisa njani ityuwa.